Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

How To Make Crunchy Chicken Nuggets?
0

12 posts in this topic

Hi guys,

 

I am trying to do low carb AND gluten-free at the same time. Over on the low carb forums they tell me "use grated parmesan cheese as your breading." The problem with this is that there is no crunch like there is when you use white flour as the breading.

I want to achieve that CRUNCH when you bite into that delicious chicken nugget. Currently I am using half parm cheese and half white flour in my chicken nuggets recipe but I want to free myself of the gluten.

 

What can I use instead of the white flour as my breading that will have that nice CRUNCH when fried? Will rice flour work? I'm going to be using parm cheese too in order to lower carb count.

 

Thanks guys!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Crushed rice chex maybe or plain potato chips might work.

1

Share this post


Link to post
Share on other sites

Hon. do not go gluten free until you are done testing. I see in your sig line:

 

 Next to test: celiac and thyroid.

1

Share this post


Link to post
Share on other sites

I think people use rice flour for frying. Maybe go to the main forum page and use the google function in the top right corner. Try " fried chicken" and " onion rings". If you use the " advanced search" you can choose to see the actual posts, I think that's easier. I know this has been talked about a lot. I try not to fry things so I don't remember.

1

Share this post


Link to post
Share on other sites

I don't do much coating for meats, but I like to coat fresh caught sunfish, crappie, & walleye.  I use the gluten free all purpose baking mixes.  I think they work great.  Should work for any meat as well. I have used it to make salisbury steak & meatballs.  I like Arrowhead Mills brand.

Hi guys,

 

I am trying to do low carb AND gluten-free at the same time. Over on the low carb forums they tell me "use grated parmesan cheese as your breading." The problem with this is that there is no crunch like there is when you use white flour as the breading.

I want to achieve that CRUNCH when you bite into that delicious chicken nugget. Currently I am using half parm cheese and half white flour in my chicken nuggets recipe but I want to free myself of the gluten.

 

What can I use instead of the white flour as my breading that will have that nice CRUNCH when fried? Will rice flour work? I'm going to be using parm cheese too in order to lower carb count.

 

Thanks guys!

0

Share this post


Link to post
Share on other sites




Flax seeds, rather than flax meal, might make a good crunchy coating.

 

I find that if I want crunch, I need to fry them in some oil - I try not to be excessive with it.

1

Share this post


Link to post
Share on other sites

Yesterday I cut up some pork , rolled it in seasoned all purpose Gluten free flour and browned it on the stove then popped it in the oven! It was really good!! I was just getting tored of the same ol, same ol. I am sure it will work for chicken also. 

0

Share this post


Link to post
Share on other sites

Might not be low carb bu kinninkinnick makes a wonderful gluten-free panko .. Also before panko I used brown rice flour sorghum flour , spices & a bit of high heat cooking oil...(avocado oil) .. Or many use rice krispie cereal, corn flakes, or chex

1

Share this post


Link to post
Share on other sites

Crushed up potato chips make a great coating for oven "fried" items.  Probably not so much when actually fried, though.  But I make oven "fried" baked breaded meats frequently, usually the breading I will use half parmesean and half breading (crushed up cereal,corn meal,rice flour,crushed chips) and I just brush the meat with egg to make it stick.  You could also probably get away with half parmesean, 1/4 almonds, and a flour and pulse it in the food processor until it is a good texture and bread it with that.  

 

I made gluten-free fried chicken fingers that were buttermilk marinated, dredged in seasoned gluten-free bisquick, and then dipped in buttermilk and double dredged.  It had an abundance of tasty crunchy breading, for me it was too much though.  And of course, not low carb, hehe.

 

If you are still eating gluten, panko is the bomb!  They make gluten-free versions but I just cannot pay that price >.>

0

Share this post


Link to post
Share on other sites

Might not be low carb bu kinninkinnick makes a wonderful gluten-free panko .. Also before panko I used brown rice flour sorghum flour , spices & a bit of high heat cooking oil...(avocado oil) .. Or many use rice krispie cereal, corn flakes, or chex

I seen that the other day at the store , I almost got it!! Now I am kicking myself for not getting it!! 

0

Share this post


Link to post
Share on other sites

I have done low carb for a long time and I read that most low carbers use pork rinds crushed so I tried it and it wasn't bad you couldn't eventell as long as you season it.

1

Share this post


Link to post
Share on other sites

I have done low carb for a long time and I read that most low carbers use pork rinds crushed so I tried it and it wasn't bad you couldn't eventell as long as you season it.

Really??? Wow!! Sounds delish!! W8 till I tell my friend about this!! :) She will love it!! And she isn't low carb!! But LOVES pork rinds!!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined